IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. READ ALL INSTRUCTIONS BEFORE USE. 2. Follow all warnings and instructions marked on the product. 3. Unplug this product from wall outlet when not in use and before cleaning. Do not immerse appliance in water or other liquid. Use a soft sponge and mild detergent when cleaning the inside of the pan or kneading blade.
Table of Contents Basic principles when baking with ¤ ........................3 -Basic features ...........................................................................3 Baking programs.........................................................................4 Parts identification .......................................................................5 Control panel-display/functions...................................................6 How to use.............................................................
Basic Principles when baking with Basic Features MENU Bread programs available: BASIC. . . . . . . . . . . . . For producing loaves of bread using strong wheat flour (bread flour). WHOLE WHEAT. . . . .For loaves using whole wheat flour as the main ingredient. MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, millet, soy, corn etc. mainly using wholemeal strong flour. FRENCH . . . . . . . . . . For loaves with crisp crust and open texture.
Baking programs NOTE: BAKE options Whole Wheat Bake Basic Bake Basic Bake Sandwich P r o c e s s Basic Bake Rapid Basic Whole Wheat Whole Wheat Whole Wheat Bake Raisin Bake Sandwich Bake Rapid Bake Raisin French Bake Bake Only Multigrain Bake Rest 30 ~ 60 min - 30 ~ 60 min 60 ~ 90 min 15 min 60 ~ 90 min 40 min ~ 1 hr 55 min - Knead 15 ~ 30 min 15 ~ 20 min 15 ~ 30 min 15 ~ 25 min 15 ~ 25 min 15 ~ 25 min 10 ~ 20 min - Rise 1 hr 50 min ~ 2 hr 20 min approx.
Parts identification Bread pan Slide in the pan to the correct position in the unit. Twist slightly counter-clockwise to remove. Yeast dispenser Located on the top of the lid. To remove Kneading blade Handle Lid Kneader mounting shaft Control panel Body Accessories Measuring spoon Use to measure sugar, salt, etc. Tablespoon (approx. 1/2 fl.oz./15 mR) Teaspoon (approx. 1/6 fl.oz./5 mR) Cord Plug Measuring cup Use to measure liquids. (1 cup/8 fl. oz.
Control panel-display/functions Be sure you understand the function of each pad before using the . NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping. You may peel this film off and discard it. Display window All modes and indications are shown here for reference. MENU Press to select the type of bread: basic, whole wheat, multigrain, french, pizza or bake only. (It is not necessary to press this pad for basic.
How to use Steps 1 Notes Remove the bread pan from the unit. Twist slightly counter-clockwise and pull up, using the handle. Mount the kneading blade on the shaft. Make sure that the kneading blade and the kneading shaft are free of bread crumbs. 2 Place all the ingredients except the liquids and dry yeast inside the bread pan. 3 Pour water and other liquids, if any, into the bread pan.
Steps 7 DARK LIGHT TEMP REST RAISIN BAKE DOUGH RAPID ALERT SANDWICH XL L M SELECT 8 BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY MENU DARK LIGHT BASIC TEMP REST WHOLE WHEAT MULTIGRAIN RAISIN BAKE DOUGH FRENCH PIZZA RAPID ALERT SANDWICH BAKE ONLY XL L M SIZE 9 Press select to choose the type of bread indicated on the right of display. Keep pressing the pad to move the arrow down the list of bread types. For basic, it is not necessary to press this pad. For bake only program, refer to P.
Steps 11 12 Notes The beeper will sound eight times and the indicating light will flash when the bread is baked, or the dough is completed. Press START/STOP. Promptly open the lid and remove the bread pan using oven gloves. Note: If the START/STOP is not pressed and the bread pan is not removed, the unit proceeds to keep the bread warm for 1 hour or until START/STOP is pressed to prevent condensation of the steam. The bread pan will be very hot. Do not place it on any plastic surfaces.
To use the timer (BAKE option only) Follow the same steps as in pages 7- 9 except step 9. For step 9, follow the instructions below. Steps Notes Press TIMER to set the amount of time in which you want the bread to be ready. TIMER See P. 6 for further explanation of the TIMER pads. Time may be set for any length of time from 4 hours to 13 hours for BASIC, from 5 hours to 13 hours for WHOLE WHEAT and MULTIGRAIN, from 6 hours to 13 hours for FRENCH.
Using the DOUGH option Follow the previous steps 1-7. Steps 8 Notes Press SELECT to choose DOUGH or DOUGH RAISIN. SELECT START STOP Dough will flash. Note: For PIZZA DOUGH, press select until the arrow points at it. You do not have to press SELECT. Press Start pad. DOUGH will stop flashing. REST begins. After rest, the process to make the dough will begin. The remaining time is displayed in hours and minutes.
Slicing and storing the bread Cool the bread on a wire rack before slicing or storing. Slicing homemade bread Storing homemade bread Homemade bread can be cut with a bread knife. After cooling the bread completely at room temperature, wrap it in a foil or a plastic bag to preserve freshness. To enjoy the taste of freshly baked homemade bread, try to consume your bread as soon as possible. For longer storage, wrap well and store in the freezer. It is better to slice the loaf before freezing.
Reason/Cause Condition How to reset/restart TEMP appears on display. is on display. ALERT There has been a 10-minute or less power cut. (The power plug has been inadvertently pulled out or the breaker has activated.) Or there has been a slight change in the power supplied to the machine. If the power is restored within 10 minutes, the bread maker will operate again. However, the bread may not turn out well. Remove the dough and start again using all new ingredients. is on display.
Before calling for service BAKING RESULTS: Please check the following: OPERATIONAL ERRORS Unplugged. Ingredient spilled on heater element. Power interruption (display ). Start/Stop pad was pressed after starting. Top lid was open during operation. Selection was wrong (DOUGH option was chosen). Bread left in bread pan too long after baking. Bread sliced just after baking (Steam was not allowed to escape). Water added after kneading flour.
Collapsed after over-rising. Bread doesn’t rise enough. Unleavened or not leavened enough Top of bread floured. UnderBrowned and browned floured sides, and sticky. center sticky and raw. - 16 - Sides brown but flour coated bottom. Not baked. Slices unevenly and is sticky.
Ingredients Since the bread program on your Automatic is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients Flour: Wheat flour provides the bulk and structure of bread. Flour is classified into two types, strong flours which are milled from hard wheat and weak flours which are milled from soft wheat.
Ingredients Milk and milk products: Yeast: Their main purposes are: They enhance flavour. They increase the nutritional value of bread. Milk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight programme. Otherwise it may sour during the rest time, spoiling the final flavour. Yeast is a living organism, a microscopic plant which works as a leavening agent in bread baking.
Other ingredients used for flavored loaves Egg: Vitamin C (Ascorbic Acid): These are sometimes added to nutritionally enrich the dough, they also improve the keeping properties and colour of the baked product. Medium sized eggs are used. Ascorbic acid is a bread improver i.e. it helps improve the volume of the loaf.
Baking results differ according to several factors including the environmental conditions, electricity fluctuation, choice of ingredients and their brands, measurement and quality. To avoid poor baking results, the following should be remembered: ¥Bake at optimum temperature. Temperature is one of the most important factors in bread baking.
BAKE & BAKE RAPID mode Basic For BAKE RAPID mode, add extra 1 tsp of dry yeast. C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Basic White Bread XL Bread flour Salt Dry milk Butter Sugar Water Dry yeast C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 13/4 C 11/2 tsp L oz./fl.oz. 213/4 oz. 14 fl.oz.
BAKE & BAKE RAPID mode Basic For BAKE RAPID mode, add extra 1 tsp of dry yeast. C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Milk Bread XL Bread flour Salt Dry milk Butter Sugar Milk Dry yeast C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 113/16 C 11/2 tsp L oz./fl.oz. 213/4 oz. 141/2 fl.oz.
Select BAKE RAISIN mode Basic Raisin C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) Ingredients in italics should be added at the beep. < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Basic Raisin XL Bread flour Salt Dry milk Butter Sugar Water Dry yeast Raisins C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 13/4 C 11/2 tsp L oz./fl.oz. 213/4 oz. 14 fl.oz.
BAKE & BAKE RAPID mode For BAKERAPID mode, add extra 1 tsp of dry yeast C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Whole Wheat 100% Whole Wheat XL Whole wheat flour Salt Dry milk Butter Molasses Water Dry yeast C/TBSP/tsp (45/16 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 13/4 C 11/2 tsp L oz./fl.oz. 213/16 oz. 14 fl.oz.
Select BAKE RAISIN mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) Ingredients in italics should be added at the beep. < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Whole Wheat Raisin Whole Wheat Raisin XL Whole wheat flour Salt Dry milk Butter Molasses Water Dry yeast Raisins C/TBSP/tsp (41/4 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 17/8 C 11/2 tsp L oz./fl.oz. 21 oz. 15 fl.oz. 4.4 oz.
Select BAKE mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) These loaves are all one size. Size selection cannot be made. < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Anadama Whole wheat flour Salt Dry milk Butter Cornmeal Molasses Water Dry yeast Cracked Wheat Sunflower C/TBSP/tsp (33/4 C) 2 tsp 2 TBSP 21/2 TBSP 1/4 C 2 TBSP oz./fl.oz. 182/3 oz. 131/2 fl.oz.
French Select BAKE mode Select DOUGH mode French Bread Baguette (French sticks) (Yield 2) C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) This loaf is one size. Size selection cannot be made. < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Bread flour Salt Butter Water Dry yeast C/TBSP/tsp (3 C) 11/2 tsp 1 TBSP oz./fl.oz. 143/4 oz. 101/2 fl.oz.
Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Dinner Rolls (Yield 18) 16 oz. (31/4 C) 1/4 C 11/2 tsp 3 TBSP 3 TBSP 71/2 fl.oz.
Basic Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Croissants (Yield 18) 16 oz. (31/4 C) 2 TBSP 3 TBSP 11/2 tsp 8 fl.oz. (1 C) 2 TBSP 2 tsp 7 oz. Fold the 6 remaining third on top. Seal edges.
Basic Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Variation: Danish Pastries (Yield 8) 103/4 oz. (23/16 C) 51/4 oz. (11/8 C) 3 TBSP 1 tsp 2 oz. 6 fl.oz. (3/4 C) 2 tsp 7 oz.
Pizza Dough C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Pizza (Use pizza program) Focaccia (Use pizza program) Ingredients: Makes 6 small or 2 large Ingredients: Makes 1 large 1 tsp 16 3/4 oz. (33/8 C) 1 TBSP 13/4 TBSP 1 tsp 1 TBSP 113/4 fl.oz. 2 tsp 16 3/4 oz. (33/8 C) 2 TBSP 2 TBSP 2 tsp 2 TBSP 111/8 fl.oz.
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) BAKE ONLY This program can be used for baking cakes and tea breads. It is not suitable for all types of cake, such as light sponge cakes, Chiristmas pudding, or those that require going into a hot oven.
BAKE ONLY C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Gingerbread 1 oz. 3 oz. 2 oz. 3 oz. 8 oz. (15/8 C) 11/2 tsp 11/2 tsp 1/2 tsp 1/2 tsp 5 fi.oz. 1 Marbled Chocolate & Vanilla Cake demerara sugar butter golden syrup black treacle plain flour ground ginger baking powder bicarbonate of soda salt milk medium sized egg, beaten 8 oz. 3 oz.
Panasonic Consumer Electronics Company, Division of Matsushita Electric Corporation of America One Panasonic Way Secaucus, New Jersey 07094 Panasonic Sales Company, Division of Matsushita Electric of Puerto Rico, Inc Ave. 65 de Infanteria, Km. 9.
